*  Exported from  MasterCook II  *
 
                                Ratatouille
 
 Recipe By     : Elizabeth Powell
 Serving Size  : 8    Preparation Time :1:30
 Categories    : Ethnic                           Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        eggplant -- peeled & sliced
    1      pound         zucchini -- sliced
    1      large         sweet green peppers -- sliced
    1 1/2  cups          onion -- sliced
    3      cloves        garlic -- minced
      1/4  cup           olive oil
    4      large         red ripe tomatoes -- peel, seed, & slice
    1      teaspoon      basil
      1/4  cup           Parmesan cheese
    2      tablespoons   bread crumbs
    1      tablespoon    olive oil
                         salt
                         black pepper
 
      Combine eggplant slices, zucchini slices, and green pepper slices in a
 large oven-safe bowl. Sprinkle with 1 tablespoon of salt and pour a quart of
 boiling water over the vegetables. Let stand 10 minutes, drain and pat dry.
      In a large skillet, cook the onions and garlic cloves in olive oil until
 softened. Spread onion mixture on the bottom of an oiled shallow 2 quart
 baking dish. Arrange half the vegetable mixture on top of the onion mixture
 and spread it with half the tomato slices. Sprinkle the tomatoes with 2
 tablespoons Parmesan, 1/2 teaspoon basil, and salt and pepper to taste.
      Arrange the remaining vegetables and tomatoes in layers in the baking
 dish and season them with 1/2 teaspoon basil and salt and pepper to taste.
 Sprinkle with remaining Parmesan and bread crumbs and drizzle with olive oil.
 Bake at 4000 for 45 minutes.
 
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